Tabbouleh

Ingredients

1 1/2 cups bulgur wheat

3 cups fresh parsley, finely chopped

4 1/2 cups fresh tomatoes, chopped (about 5 medium)

2/3 cup onion, green or yellow, thinly sliced or finely diced

4 Tbsp fresh mint, chopped (or 4 tsp dried mint, crushed)

1/2 cup extra virgin olive oil

1/2 cup lemon juice

1 1/2 tsp salt

1/2 tsp coarsely ground black pepper

Directions

Soak bulgur in cool water for 1 hour. Drain well, pressing lightly if needed.

While bulgur soaks, wash and prep all vegetables and herbs. Chop finely.

In a large bowl, combine bulgur, vegetables, and herbs.

In a measuring cup, whisk olive oil, lemon juice, salt, and pepper until emulsified.

Pour dressing over salad and toss well.

Cover and refrigerate at least 1 hour before serving.